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Apple Sweet Potato Hash
$3.26 Recipe/$0.81 Serving
Apple sweet potato hash is the perfect breakfast, lunch or dinner. Just add your favorite protein, would also be a great holiday side dish. Ready in 20 minutes with just 6 ingredients, this healthy recipe is vegan, Whole30, paleo, gluten free and dairy free.
Dice sweet potatoes into uniform cubes, about 1/2 inch each.
Preheat a large skillet over medium heat 2-3 minutes while chopped potatoes. Once hot, add potatoes and water and cover with tight fitting lid.
Steam the potatoes for 7 minutes with the lid on.
Peel and chop apples while sweet potatoes are cooking.
Finely chop the sage while the potatoes are cooking.
After 7 minutes, remove the lid and add 2 tbsp. olive oil to sweet potatoes, toss well to coat. Cook over medium heat 3 minutes.
After the potatoes have cooked for 3 minutes with oilve oil, add the chopped apples, finely chopped sage, salt and garlic powder. Stir well.
Cook for 5-7 minutes over medium heat, Stir occasionally to ensure sweet potatoes don't burn.
Serve with your favorite protein (great with chicken, bacon, hemp hearts)
Be sure to get a skillet with a well-fitting lid. You will need to steam the potatoes before coating them in oil and sauteing them. By steaming the potatoes first, you ensure the potatoes are well cooked without risking them burning in the pan.
Cut the sweet potatoes into ½ inch cubes, all similar size if possible. The larger the sweet potatoes, the longer they will take to cook. If you love your veggies to be larger in a hash, you may need to allow the potatoes to steam in about 1 cup of water for 10 minutes or so to ensure they are fully cooked before sauteing them.
No need to peel the sweet potatoes, but I do like to peel the apples. This is 100% optional, you can leave the apple skins on if you want.
To make a larger batch of this apple sweet potato hash, use the oven instead of the stove. See the steps below on how to make this in the oven.
How to make this hash in the oven (large batches or meal prep)
Start by preheating the oven to 425F. Line a baking sheet with parchment paper.
Cut the potatoes into ½ inch cubes and add them to the baking sheet. Drizzle them with olive oil and be sure to stir them around to distribute the oil as best as you can.
Bake the sweet potatoes in the oven at 425F for 10-15 minutes.
While the potatoes are roasting, peel and cut the apple and finely chop the fresh sage.
After 10-15 minutes, remove the sweet potatoes and add apple, salt, garlic powder and fresh sage. Stir well to fully distribute the spices.
Bake again at 425F for 10 minutes.
Storing leftoversFridge: Store leftovers in an airtight container for up to 5 days.